The Woolwich Observer

Ham, Leek & Zucchini Frittata


▢ 2 Tbsp. unsalted butter

▢ 1 leek, white and pale green parts only, thinly sliced

▢ 1 zucchini, quartered lengthwise and thinly sliced

1. Preheat oven to 3500F .

2. In 9- to 10-inch

(23 to 25 cm) nonstick ovenproof frying pan, melt half of the butter over medium heat.

Cook leek for 2 minutes, stirring occasional­ly, or until softened. Add zucchini and ham; cook for 3 minutes, stirring occasional­ly, or until ▢ 3 oz smoked Black Forest ham (about 5 slices), chopped

▢ 8 eggs

▢ 1⁄2 cup 10% cream ▢ 1-1⁄2 tsp. Dijon mustard

zucchini is tender-crisp.

3. In bowl, whisk together eggs, cream, mustard, nutmeg, salt and pepper. Add vege- table-ham mixture; stir in half of the cheese.

4. Return pan to stove over medium heat; melt remaining 1 tbsp (15 ml) butter. Pour in egg mixture; cook without stirring for 2 to 3 ▢ Pinch ground nutmeg

▢ Salt and pepper to taste

▢ 1 cup shredded Gruyere cheese minutes or until edges begin to set. Sprinkle with remaining 1⁄2 cup (125 ml) cheese. Bake in centre of oven for 25 to 30 minutes or until puffed and set in middle. Transfer to cooling rack; let stand 5 minutes.

Run a rubber spatula around edge to loosen; slide frittata onto cutting board. Cut into wedges.

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